Brown ground beef, chopped onion, and chopped celery in a Dutch oven or large skillet.

Drain off any excess grease.

Add the canned tomatoes and tomato soup to the browned beef mixture.

Slice Velveeta cheese and lay it on top of the mixture in the Dutch oven.

Simmer on the stove for approximately 1 hour, stirring occasionally to prevent sticking.

Alternatively, transfer the mixture to a crock-pot and cook on low for 5 to 8 hours.

About 20 minutes before serving, boil macaroni in a separate pot according to package directions.

Drain the cooked macaroni and mix it with the tomato-beef mixture.

Serve hot, sprinkled with grated Parmesan cheese on top.